Gingerbread Roll with Lemon Cream Filling

The little orange baubles have made a reappearance in my kitchen — the rest of the decorations are still up in the loft, so these are the only hints of the holidays I’ve put out so far. They probably won’t survive long enough to be hung on the tree, but they do add a festive touch while I bake. This gingerbread roulade is just as welcome in crisp autumn weather as it is at Christmastime. I wanted a pronounced contrast between a warmly spiced ginger sponge and a bright, lemony cream filling, so the spices here have a pleasant kick that balances the citrus.

Roulades are perfect for quick bakes. In fact, I took this cake out of the oven just as I was heading out for the school run — which meant it cooled a little too much for clean rolling. A quick tip: to avoid cracks, roll the sponge while it is still warm, let it cool rolled, then unroll and add the filling. That little extra step makes a big difference in presentation. Even with a few cracks, this roulade tastes fantastic and is forgiving if it doesn’t look perfect.

I sometimes save a thin slice from the end of the roll, crumble it and scatter the crumbs over the lemon cream for a rustic finish, rather than piling decorations on top. It gives a homemade look and adds texture against the smooth cream.

This recipe is straightforward, reliable and ideal when you want something impressive without hours of effort. It serves well as a dessert or a special afternoon treat, and it looks lovely on a festive table or at a casual gathering.

GINGERBREAD ROULADE WITH LEMON CREAM

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Serves	8+
Prep time	15 minutes
Cook time	18 minutes
Total time	33 minutes
Meal type	Dessert, Snack
Misc	Child Friendly, Serve Cold
Occasion	Birthday Party, Christmas

INGREDIENTS

• 140g soft dark brown sugar
• 4 medium eggs
• 160g plain flour
• 1/2 teaspoon baking powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon treacle
• 1 tablespoon golden syrup
• 1 carton double cream
• Zest of 2 lemons

DIRECTIONS

1.
Preheat the oven to 160°C (fan) and line a Swiss roll tin with baking parchment.
2.
Sprinkle a thin, even layer of caster sugar over the baking parchment to help prevent the sponge sticking.
3.
Using an electric mixer, whisk the eggs and dark brown sugar for 5–6 minutes until the mixture is pale and thick. When you lift the whisk, the batter should fall in ribbons that take a few seconds to disappear.
4.
Sift the plain flour and baking powder, then gently fold them into the egg mixture along with the ground ginger, cinnamon and nutmeg until just combined.
5.
Warm the treacle and golden syrup together in a small pan until pourable, then fold them carefully into the batter so the mixture stays airy.
6.
Spread the batter evenly across the prepared tin and bake for 17–18 minutes, until just set and springy to the touch.
7.
While the sponge bakes, whisk the double cream with the grated lemon zest to soft peaks — this will be your filling.
8.
As soon as the cake is cool enough to handle, roll it up in the baking parchment. Let it cool rolled, then carefully unroll to spread the lemon cream. Rolling warm and then unrolling prevents many of the cracks that occur when you roll a cold sponge.
9.
Spread the lemon cream evenly over the sponge, leaving a small border at the edges, then roll the cake lengthways into a roulade shape.
10.
Serve the roulade the same day for best texture and flavour. If desired, crumble a thin reserved slice over the top for a rustic finish.

Other Ginger Recipes that you may enjoy

Jamaican Ginger Cake

Ginger and Lemon Oat Cookies

Gingerbread Christmas Trifle